10 Types of Fish You May Want to Think Twice About Ordering at a Restaurant
When you sit down at a restaurant and begin looking through the seafood section of the menu, it can be tempting to choose whatever sounds the most luxurious, familiar, or delicious.
Fish can be an excellent source of protein and, depending on the species, important nutrients such as omega-3 fatty acids.
But not every type of fish comes with the same considerations.
Mercury levels can vary significantly between species. Some fish populations face sustainability concerns, while others may be affected by sourcing practices or inaccurate labeling. The way seafood is prepared and stored can also influence the overall dining experience.
That does not mean the fish listed below should automatically be considered dangerous or that nobody should ever order them.
Instead, they are examples of seafood choices that may deserve a little extra consideration depending on where you live, where the fish was sourced, how often you eat it, and what information the restaurant provides.
1. Swordfish
Swordfish is popular for its firm texture and rich flavor.
It is often prepared as a thick steak, which makes it particularly appealing to people who prefer seafood with a substantial texture rather than delicate, flaky fillets.
However, swordfish is one of the larger predatory fish, and larger predatory species can accumulate higher concentrations of mercury over time.
For most people, the main consideration is frequency rather than treating a single restaurant meal as inherently unsafe.
People who regularly eat seafood may want to vary the species they choose rather than relying heavily on large predatory fish.
Pregnant people, young children, and other groups who have specific dietary guidance may also need to follow recommendations concerning higher-mercury fish.
If swordfish appears on a restaurant menu, asking about portion size and how frequently you should consume it can be more useful than simply assuming that the fish is either completely safe or completely unsuitable.
2. Shark
Shark is another large predatory fish that can contain relatively high mercury levels.
Different shark species can vary considerably, but the general concern comes from the position many sharks occupy near the top of marine food chains.
As fish grow larger and live longer, they can accumulate contaminants from the smaller organisms they consume.
Shark may also raise sustainability questions because some shark populations have faced pressure from fishing.
For diners, the issue is therefore not simply flavor.
The species, location where it was caught, fishing method, and local regulations can all matter.
If you enjoy seafood but want to make choices that take mercury and sustainability into account, smaller and shorter-lived fish may sometimes be more appropriate options.
3. King Mackerel
Mackerel can be a nutritious fish, but it is important to distinguish between different species.
King mackerel is a larger predatory species and is generally associated with higher mercury levels than some smaller varieties of mackerel.
That distinction matters because a menu may simply describe something as “mackerel” without giving much detail about the exact species.
If you’re concerned about mercury exposure, knowing which type of mackerel is being served can be useful.
Not all mackerel should be treated the same way.
Smaller species are often viewed differently from large predatory varieties when dietary guidance is considered.
4. Tilefish
Tilefish is another species that may require particular attention because mercury levels can vary depending on where it was caught.
Some tilefish populations have historically been associated with elevated mercury levels, while fish from different locations may have different risk profiles.
This is a good example of why the source of seafood can matter.
A restaurant menu may tell you the name of the fish without providing its exact origin.
When available, information about where the fish was harvested can help diners make a more informed decision.
For people who eat seafood regularly, variety is generally useful because it reduces reliance on any one particular species.
5. Orange Roughy
Orange roughy has a mild flavor and firm texture, which has made it a familiar option in some seafood markets and restaurants.
However, the species has a relatively long lifespan compared with ma